Defrost the ice cream for 15- 20 minutes on the counter, or alternatively you can scoop out small scoops into your stand mixer, and use the paddle attachment on low for 2 minutes to soften it up.
Once softened to spreadable consistency, fill the container, or another freezer safe container, 1/3 of the way with the loosened ice cream.
Using a 1/3 cup measuring cup pour the rhubarb in strawberry sauce on top of the ice cream and swirl it with a knife. Continue this pattern of ice cream topped with rhubarb in strawberry sauce until you fill the container back up.
Place the container back in the freezer to firm up.* Place the ice cream container on a sheet tray or in a pan in case the ice cream spills over.
Now make the cookies! Or wait for the ice cream to harden if you are using store bought.
In a medium size bowl combine all of the cookie ingredients and mix well with a spatula until a sticky even dough forms. If using a mixer, use the paddle attachment on low speed until combined.
Line a cookie sheet or sheet pan with parchment paper.
Using a regular sized ice cream scoop, scoop out the cookie dough and place on the cookie sheet 2 inches apart from each other- the cookies will spread!
Place in the freezer for at least 30 minutes or up to overnight.
To make these cookies extra fancy, drain some Oregon Fruit Products Rhubarb in Strawberry Sauce pieces, and blot them with a paper towel so they are dry. Stick them into the sides and top of the cookies to garnish.
Preheat your oven to 350° F and bake for 15-16 minutes until the edges of the cookies turn a deep golden color.
Cool the cookies on a baking rack.
When the cookies are cool, place them in the freezer for 10 minutes, and take out the ice cream to soften.
When the cookies have hardened, take one and turn it upside down. Using a regular sized ice cream scoop, scoop the ice cream on top of the cookie, then sandwich it between another cookie.
Enjoy right away or if you are making in advance you can freeze the cookie sandwiches for later!